For a start, I bought a mackerel (it is perfect for smoking) and defrosted it naturally. I took the fish with my head, as the seller assured me that this is the most for smoking!
Even because of the small size of the smokehouse, I had to cut off the tails of the fish, which you don’t have to do. After that, I washed the fish and dried it with a paper towel.
Well rubbed mackerel with salt inside and out. Slightly peppered. You can also add a little lemon juice. Left salted mackerel for about 30 minutes.
Prepared a smokehouse
During this time I have prepared a smokehouse. To prevent the fish from sticking to the grill, we decided to cover it with foil.
And a little grease vegetable oil. This process, I think, is also not mandatory. But still.
At the bottom of the smokehouse laid several freshly chopped alder twigs. By the way, you can take the branches of any fruit and fruit trees: apple, plum, cherry, etc. Well, or buy in the store ready bag of sawdust for smoking. Enough will be a couple of handfuls.
I fired up the brazier in advance so that the big logs reached the coals. In general, the smokehouse is placed on open fire, but in our case, the iron is very thin and it is necessary to cook in fact on coal, otherwise mackerel will burn.
On the grill put the grill from the old gas stove.)) So the smokehouse perfectly rises on the fire.
In the smokehouse put the lattice with foil.
Laid out the top of the fish. I put the smokehouse on the grill.
Hot smoked mackerel at home ready! Enjoy your meal.
Serve smoked fish better with fresh herbs and your favorite side dish, and you can do without it.)
By the way the next day, mackerel in the cold (for me personally) it becomes even more delicious.
If anything, please do not scold me about the correctness of the actions in this procedure, since I am not a professional and just tell us how we do it. This article is not a manual.
Next time I share the recipe chicken breastcooked on the grill too.
And lastly, I suggest you evaluate the "multicooker" made from a gas cylinder. Gorgeous thing!
Bye everyone!
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Smoked mackerel cooked at home is not inferior in taste to the store. She will certainly like even those who advocate a healthy lifestyle. Unfortunately, it always happens that the most tasty dish turns out to be the most harmful, but occasionally you can pamper yourself.
How to cook smoked mackerel at home?
Ingredients:
- fresh frozen mackerel - 2 pcs .;
- black leaf tea - 2 tbsp. spoons;
- onion peel - 3 pinches;
- fine salt - 4 tbsp. spoons;
- sugar - 2 tbsp. spoons;
- bay leaf - 2 pcs .;
- water - 1 l;
- - taste;
- black pepper peas - 10 pcs.
Cooking
Mackerel defrost, gut and cut off the head and tail. Boil water in a saucepan, throw salt, sugar, spices, onion peel and tea. Boil after boiling for a few minutes, and then remove the brine and leave to cool at room temperature. After that we filter it, take out all the husks with a skimmer and add liquid smoke. Carefully dip the prepared mackerel into the marinade and leave it for 5 hours, and then put it in the fridge for a day. Then take out the fish, dry them with a paper towel.
Smoked mackerel recipe in smokehouse
Ingredients:
- fresh frozen mackerel - 3 pcs .;
For brine:
- water - 1 l;
- salt - 50 g
Cooking
Mackerel thawed, washed, gutted and rinsed again outside and inside. Now let's prepare the brine: pour water into a saucepan, throw in salt and mix. Fill the fish with this solution and leave it for 1.5 hours. Next, rub it with spices and tie it with a thread so that it does not fall apart when smoked. Now we put alder chips on the bottom of the smokehouse, then we put a special drip pan and install the grid. Fold the mackerel on her belly down and cover with a lid. Under the smokehouse we kindle an open fire and smoke fish on medium flame. After 10 minutes, open the lid, release excess smoke and close the lid again. We notice another 15 minutes, and then remove the smokehouse from the fire and let it cool down a little. That's it, mackerel is ready! Carefully remove the string from the fish and serve it chilled.
Smoked mackerel in aerogrill
Ingredients:
- fresh mackerel - 3 pcs .;
- spice;
- liquid smoke to taste;
- alder sawdust - to taste;
- vegetable oil.
Cooking
In fish, we cut off the head, tail and the carcass. Then we rinse it with running water, add some salt, cover with spices and liquid smoke. After that, we tie up the carcass with a rope and lay it on the grill of the convection oven. We set it to the lowest level, and on the upper level we put a grate with a capacity into which we pour a little alder sawdust soaked with liquid smoke. Turn on the device at 190 degrees and cook the fish for 40 minutes. After a time, our delicacy is ready to eat.
Smoked mackerel in a multicooker
Ingredients:
Cooking
Mackerel wash, clean and, if necessary, cut into pieces. Then rub the fish with spices and salt. Tea mix with sugar and distribute on a large sheet of foil, and cover with a smaller sheet on top. We place fish on it, shifting it with lemon slices and onion rings. In the belly of mackerel we put the fennel and wrap tightly with foil. Place the bundle in the multicooker bowl, select the “Cooking” program, close the lid of the device and detect for about 70 minutes. After the time has elapsed, smoked mackerel is cooled and taken out of the foil.
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This sea fish, detachment perciformes. With rich vitamins and mineral composition, it is considered most useful product. Contains a huge amount of iron, phosphorus, magnesium, sodium, calcium and iodine. Such vitamins as A, PP, D, group B, the unique omega-3 fatty acids contained in it are also necessary for our body.
Smoked and flavorful mackerel can be easily cooked in your home. This taste of the fish should not even be compared with that bought in the supermarket. And if we take into account the fact that now almost all manufacturers use various preservatives, liquid smoke and flavor enhancers in the production of this product, then fish will undoubtedly be an advantage home madebefore purchase.
If you already have your own smoked smokehouse, but you don’t know how to properly cook mackerel in it, then Dear Friends, my recipes are for you! After preparing the fish yourself, you get not only awesome taste, but also great pleasure from the cooking process itself. You can also get acquainted with the recipe.
How to smoke hot smoked mackerel at home - in a gas smokehouse with water seal
Ingredients:
- Mackerel - 2 pcs
- coriander -1 tsp
- allspice black pepper - 8-10 peas
- bay leaf - 2 pieces
- black pepper peas - 1 tsp
- clove - 2-3 pcs
- salt - 2 table l.
Cooking method:
First of all, we need to clean the fish from the viscera, then remove the gills and wash it under running water.
Now we pour all the spices, except bay leaf in a mortar, pour two tablespoons of salt there and carefully grind them.
Next, we begin to well salt the mackerel, prepared by us, both outside and inside. Then put it in this case in a deep pan. Take laurel and put it in the belly of each fish in one thing.
Cover the baking tray with plastic wrap and put it in the fridge for one day, so that the fish is salted and soaked with all spices.
After the time has elapsed, we take the fish out of the refrigerator, remove the bay leaf from it and wash it from excess salt and spices in running, cold water.
We put it on a paper towel and dry it.
Preparing a smokehouse. And for this, at the very bottom we place two handfuls, in this case, alder chips. And we place each on the place where the burners are located.
And in order to make our fish more golden, add a little sugar for each pile, half a teaspoon.
Then set the pan to collect fat. But before that, I carefully laid the foil on it, so that after baking the pan was clean, in that case you wouldn’t have to suffer with it for a long time, rub off all the grease from it. Who likes this method, use on health.
Now we put both lattices and lay the mackerel on the upper tier of the smokehouse, close the lid.
Fill some water in the water seal and turn on the gas at an average level on both camphor.
We are waiting for the smoke from the chimney to go, put a hose on it and turn on the hood.
After five minutes, the fire must be reduced to a minimum and we will stay in this position for 10 minutes. Where the total smoking time will be around 15 minutes. After that, the gas is completely turned off, and the fish is left in the smokehouse for about 1-2 hours so that it will cool completely and fill with smoke.
That's what we did. We spread it on a platter, put it in the fridge and then try the chilled one; Cook on health!
The way of smoking fish on the grill with a photo
Ingredients:
- Mackerel - 2 pcs
- onion - 2 heads
- green garlic feathers - bunch
- sugar - 1 tablespoon without slide
- soy sauce - 70 ml
- salt - 2 tbsp. spoons
- pepper - 1 tea l.
Cooking method:
We clean the fish inside, separate the head and tail, then rinse under running water.
Peel and chop the onion into rings, finely chop the garlic feathers and transfer them to a deep bowl. Add sugar, 1/2 tablespoon salt, pepper and pour soy sauce. Stir well.
We take mackerel, salt, pepper it and stuff it with prepared mass. Cover with a lid or cling film and leave to marinate for one hour in a cool place, it can be longer.
In the meantime, we will kindle a brazier, where we will use birch as firewood, and podkapchivat young cherry branches, (you can use alder or juniper wood).
At the expiration of an hour, level the coals and put cherry branches.
Lubricate the carcass with vegetable oil, put it in a wire rack and put it on the grill. Approximately in time from each side it is necessary to hold for 10 minutes until a golden color appears.
That's the kind of beauty I got.
Recipe smoking mackerel on the fire
Ingredients:
- Mackerel - 5-7 pcs
- spices - to taste
- salt - 4-5 tablespoons.
Cooking method:
Gut carcasses, cut off the heads and tails. Salted outside and inside, and if you want to add your favorite spices. After that, remove to a dark, cool place for about two hours.
In the smoking shed it is necessary to fill in alder wood chips, it should cover the whole bottom, if there is none, then we take an apple tree.
After the time when the fish is already salted, we take out and wash it in water a little to get rid of excess salt. We put it on the grid located in the smokehouse so that the fish do not touch each other.
Close the smokehouse lid and put it on fire. We are waiting for the caustic, odorous smoke to go out from under the covers, and from this moment we read another twenty minutes, after which we remove it from the fire.
The most important thing is to see that yellow smoke does not go; this is a sign that the chips have caught fire.
Give it a little cool, shift it to a plate and serve it to the table.
This is not a complicated recipe. Cook and enjoy your own hand-cooked meal!
How to smoke mackerel in gas cylinders - smokehouse "Locomotive" (video)
- If you decide to buy a smokehouse, then choose from stainless steel.
- You do not need to take up cooking, if you don’t understand the principle at all, how and how much time you need to smoke.
- Combustible material is chosen correctly: alder, cherry, apple or hardwood chips fit perfectly.
- Learn to control the power of fire while cooking fish, because it can burn from strong fire.
- Fish of different sizes are not recommended to smoke together, because it will lead to a heterogeneous quality of readiness.
- The lid on the unit should be firmly fixed, the best option would be with screw-in valves.
- Do not open the smokehouse during cooking; if it is impatient, do it carefully, as the escaping steam can easily burn you.
- Be vigilant during smoking if children are near you.
Save for health and enjoy your appetite !!!
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Aromatic smoked mackerel can be cooked at home without much effort. The taste of such a fish can not be compared with the product purchased in the trading network. And if we consider that now almost every manufacturer uses various preservatives, flavor enhancers and, then the advantages of homemade smoked mackerel over the purchased fish increase a hundredfold.
If you already have your own, or you are going to purchase it or build it on your plot, but you do not know how to smoke mackerel at home, then this article is for you.
How to smoke mackerel in hot smoked smokehouse?
Before smoking the carcass of the mackerel, clean the entrails, rinse, rub in generously with salt and send to the refrigerator for ten to twelve hours. Then we wash off the salt crystals and let them dry by hanging the fish by the tail or wiping with paper towels. If desired, you can also marinate pre-mackerel in various spices, but this is an amateur. In the classic version is used only salt.
At the bottom of the smokehouse we place wet alder chips. If necessary, soak them briefly before the process of smoking in water. Then set the grid on which we place the carcasses of fish at some distance from each other. We advise you to tie up mackerel with a string before this and not to get rid of her head, thus we will save more fat and the inner juice of the finished dish.
Close the lid of the smokehouse tightly and put it on the grill with burning firewood or any other such device. We support strong fire until steady white smoke appears from under the covers. Now we reduce the heat supply a little and withstand medium carcasses for twenty minutes and larger ones for half an hour.
Some experts advise opening the smokehouse lid during the process in order to release excess smoke and thereby protect the fish from excessive bitterness. But we would not recommend doing this, as it is dangerous and you can get quite severe burns. And to avoid the bitter taste of mackerel enough to use well-moistened, rather than dryish wood chips.
After the smoking time, we gently remove the smokehouse from the fire, withstand some time, and only then carefully open the lid and extract the fragrant and delicious fish.
How to smoke mackerel in a cold-smoked smokehouse?
Thanks to the cold method of smoking, the fish acquires a tremendous taste and aroma, as well as the opportunity to stay fresh for a long time and have a longer useful life. This is due to the natural chemicals that make up the smoke. With this smoked mackerel is not subjected to heat treatment, thereby retaining all its beneficial properties.
Just like before hot smoking, we rid the fish of entrails and rinse. When cold smoked, you can remove the head. Rub well with coarse salt and leave to stand in a cold place for twelve hours. Then salt wash off and hang the carcass for about two hours to dry.
Now we determine the fish in the smoke chamber. It is fundamentally different from the hot-smoked chamber, since the smoke with which the products are processed in it must come to it already cooled to twenty-five degrees. This is a basic and important condition that must be observed during the procedure of cold smoking, like mackerel, and other products.
So, our fish is already in the smokehouse. After twenty-four hours of constant smoking at a temperature, as we have said, no higher than twenty-five degrees, we can reach the finished flavored snack. It is completely ready for use. Enjoy your meal!
Hot smoked fish - mackerel, pink salmon, trout or herring, for sure, everyone likes. It can be bought at the store, but it is not always possible to buy real smoked fish, as it can be processed in the store with liquid smoke. Real smoked fish can be cooked at home with a smokehouse. I want to offer a recipe for cooking hot smoked. The fish in the smokehouse turns out very tasty, juicy and fragrant.
Products:
- fresh frozen - 3 pieces;
- fish spices - 1 sachet;
- salt to taste
Smoked Mackerel in Smokehouse - Recipe
Defrost fresh frozen mackerel. It is advisable to buy not too large fish, and medium size. Mackerel can sometimes not be smoked. Then gut the fish and rinse thoroughly.
Then you need to prepare the brine. For 1 liter of water 50 grams of salt. Fill the mackerel with brine, so that the solution slightly covers the fish. Leave to salt for 1.5 hours. If you like not very salty, then you can wash it with water. And if you want more saline, then do not rinse.
Next, rub the spices for fish mackerel on top and inside. Tie the fish with thread so that it does not fall apart when smoked. Now prepare the smokehouse. To do this, pour alder wood chips of the same size on the bottom of the smokehouse. Alder chips can be bought in the store.
Then put a drip pan so that the fat does not catch fire and does not add a bitter taste to the fish. Then install the grill, on which lay mackerel belly down. This allows the fish to not break and have a presentation.